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Zula

120 - 14055 West Block Drive NW Edmonton AB T5N 1L8 · Food - General

5 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available. Ensure sanitizer is always available when operating.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was stored on counter, please post permit.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT dispenser was nonoperational and staff were manually pouring in the solution. At the time, the concentrations of the QUAT sanitizer were >500ppm. Dilution of the solution was made during the inspection. Ensure there are QUAT test strips available to help verify concentrations.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was stored on counter, please post permit.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was measured at 0ppm. Quat sanitizer was replaced and measured at 200ppm.Ensure sanitizer is replaced ever 2 hours and when visibly dirty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar handwashing sink. Paper towel was replaced during inspection. Ensure hand sink is fully equipped at all times.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp and dirty cleaning cloths were stored on the counter top. They were placed in the laundry basket during the inspection. Do not store dirty or damp cloths on the counter top as bacteria can grow on them. Ensure they are stored in a sanitizer bucket or change out as soon as they are damp or dirty.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was done prior to food handling. Discussed proper handwashing during inspection and handwashing was completed. Ensure handwashing is done prior to food handling, changing tasks, after touching face or coming back from break/ bathroom, when hands are visibly contaminated, and often to keep hands clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or quat test strips were available onsite.Ensure chlorine and quat test strips are available for checking the dishwash sinks and surface sanitizer, respectively.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand sink did not have any paper towel. This was stocked during inspection. Ensure all hand sinks are stocked with soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid had some brown spots (rust?) on it.Ensure the ice machine is cleaned and sanitized regularly. Clean and repair as required to keep the surface smooth, easily to clean and free of rust.